Swordfish with watercress puree, tarragon egg yolk and seaweed
METHOD
The day before, season the fish loin with salt and pepper and roll tightly in cling film, refrigerate until needed.
Place the egg yolks, tarragon and salt in a zip bag and place in a water bath at 70C for 1 hour, strain and pass in a piping bag to serve.
Heat the oil to 190C and fry the seaweed for 1 minute until crispy.
Place the butter, onion and garlic in a pan, and cook on low for 5 minutes. Add the peeled and thinly sliced potato and cook for 3 minutes. Add the watercress and wet with stock.
Cook for 5 minutes and puree.
Slice the fish into 1-inch medallions, and pan roast the swordfish loin in a nonstick pan with a little oil for 2 minutes each side.
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Calling all UK young artists!![]()
Doddington Young Sculptor Exhibition ![]()
Doddington Hall and Gardens, Lincolnshire invites submissions from UK-based sculptors and 3D artists, aged under 30, for an exciting new open exhibition to be held this summer. Doddington is looking for pieces to be exhibited in the historic working Kitchen Garden, which complement the Garden and its surroundings. ![]()
The Doddington Young Sculptor Exhibition will run alongside the main bi-annual Sculpture at Doddington exhibition and is an opportunity to exhibit alongside some of the finest contemporary sculptors selected from across the country and further afield. ![]()
Prizes: 1st prize – £750, 2nd prize – £250![]()
Submission deadline: Sunday April 21st 2024![]()
Further details about eligibility, terms and conditions can be found at: www.doddingtonhall.com/event/young-sculptor-exhibition/![]()
To apply, please email your submission as a PDF document to angus@doddingtonhall.com
